ROCKIN' CRAB

2 findings recorded on Sep 1, 2026. 1 marked corrected on site.

1. Violation recordedItem 2-1B ↗

   Handwashing

   Observed a food handler using a cell phone, placing it on the prep table, and then proceeding to put on gloves. The food handler was also observed mopping the floor, locking the back door, and then handling a food container containing lobster before handing it to another food handler.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   Observed a food handler using a cell phone, placing it on the prep table, and then proceeding to put on gloves. The food handler was also observed mopping the floor, locking the back door, and then handling a food container containing lobster before handing it to another food handler. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Before donning gloves to initiate a task that involves working with food; After engaging in other activities that contaminate the hands. COS: Food employees voluntarily washed hands in hand sink. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

2. Repeat violationItem 12C ↗

   Wiping cloths: properly used and stored

   Observed several wet wiping cloths left on prep table in main cook line instead of being stored in sanitizer solution. CA:CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: Maintained dry; and Used for no other purpose.

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

   Code 511-6-1.04(4)(m)

   Observed several wet wiping cloths left on prep table in main cook line instead of being stored in sanitizer solution. CA:CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: Maintained dry; and Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Repeat Violation. Correct By: 09/02/2026

   Official report · Item 12C ↗

   Correction status not recorded

   Correct by Sep 2, 2026

Correction status comes from the dated report. Later changes may not be recorded here.